Monday, December 28, 2015

Eggless Fruit Cake

Prep time: 15 min
Cook time: 45 min
Serves: 20
1.      1 1/2  cups all-purpose flour
2.      1 1/2 cups mix dry fruits, nuts and candied
3.      3/4 cup yogurt
4.      1/3 cup vegetable oil
5.      1 cup brown sugar powder 
6.      1 teaspoon baking powder 
7.      3/4 teaspoon baking soda 
8.      1 tablespoon vinegar
9.      1 teaspoon cinnamon powder
10.  1/2 teaspoon clove powder  
11.  1/4 teaspoon dry ginger powder (soth powder)
12.  1/4 teaspoon nutmeg powder
13.   1 cup orange juice

 For soaking nuts:

1.      Chopped the Dry fruits and nuts.  ( I use tutti frutti, dried currants, figs, dates, candied orange  golden raisins, apricots, cherries, cashews, walnut and almonds)
2.      Than mix all in a glass jar add in orange juice cover and soaked for overnight or up to 36 hours.

1.      Preheat the oven to 180 C. Grease and line the bottom and sides a  two cake pan. 2 8 (I used one round 9”pan and one 10” rectangle pan)  Set aside.
2.      Shift the flour, baking powder and baking soda twice. Set aside.
3.      Add in cinnamon, ginger, clove and nutmeg powder and keep aside.
4.      In a bowl, add room temperature yogurt and sugar, beat till the sugar is almost dissolved. Add vinegar and mix well.
5.      Leave aside for 5 minutes, and you will find that bubbles/fizz appear on the top.
6.      Add the vegetable oil, mix well. Slowly fold in the flour without over mixing. Fold the flour into the batter till it is incorporated.
7.      Sprinkle 2 tablespoon flour over the soaked dry fruits and fold them into the batter lightly.
8.      Do not over mix or over beat the batter.
9.      Pour the batter into the prepared tins and bake at 180 C for 40 to 45 minutes or untill done.
10.  Remove from oven and cool on wire rack than remove from tin.
11.  Let them cool covered. Tastes best as they mature, hold your pangs for a minimum of 12 hours before digging in.... enjoy!

Sunday, December 21, 2014

Angled Beans Salad

1.      15 to 20 angled beans
2.      1/4 cup roasted skinless peanuts
3.      2 spur thai chilies  
4.      2 cloves garlic
5.      1 tablespoon soya sauce mild
6.      1 teaspoon palm sugar or brown sugar
7.      Salt to taste
8.     2 teaspoon lime juice
1.      Wash the beans and trim off the ends than slice into thin.
2.      In moral and pestle add garlic and chilies, pound till broken up.
3.      Now add peanut and palm sugar than pounded.
4.      In bowl mix everything except for the soya sauce, salt and lemon juice.
5.      Sprinkle some pounded peanut on top.
6.      Enjoy!!     
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Monday, March 17, 2014

Garlic Lassi ( Lasaniyo Matho)

Yield: 3 to 5 glasses
Prep Time: 5 minutes
Cuisine: India
1.      2 cups curd
2.      2 cups chilled water
3.      3 to 4 cloves garlic
4.      1 cup chopped coriander leaves with stems
5.      1/2 cup mint leaves
6.      1/2 green chili remove the seed
7.      Salt to taste
8.      Crushed ice
1.      In a blander add garlic, coriander, chilli, salt and mint leaves.
2.      Bland and make chutney. Add in curd, ice and water and again blend till smooth.
3.      Pour in glasses and garnish with mint leaves.
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Saffron Mango Lassi

Yield: 2 to 3 glasses
Prep Time: 5 minutes
Cuisine: India
1.      1 big ripe mango chopped
2.      2 cups yogurt
3.      1 cup milk
4.      2 tablespoon sugar powder
5.      crushed ice
6.      Saffron strands soaked in water
7.      1 tablespoon chopped almond, pistachios for garnish 
1.      Add all the ingredients in a blender and blend till smooth.
2.      Pour in glasses and garnish with nuts and saffron. Serve chilled. 
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